Ecuador

Pastry recipe
Bruno Van Vaerenbergh

Bruno Van Vaerenbergh

Pastry Chef
  1. Banana butter

    Ingredients

    • Banana - 300g
    • Brown cane sugar - 125g
    • Butter - 100g
    • Tahitian Vanilla - 1 bâton
    • Rum - 12g

    Gently cook the bananas with the sugar, like a compote. Add the vanilla and, once cooked, the rum.

    Add the butter to finish.

    Pipe into the mini half-spheres and freeze. 

     

  2. Coconut Streuzel

    Ingredients

    • Butter - 150g
    • Brown sugar - 150g
    • Flour - 150g
    • Hazel (powder) - 75g
    • Coconut (powder) - 75g

    Mix all the ingredients well together excepted the butter. Beat together and add the cold cubed butter. When the mixture forms large lumps, stop mixing.

    Put into the fridge until baking.

    150/160°C

     

  3. Chocolate biscuit

    Ingredients

    • Egg white - 250g
    • Sugar - 250g
    • Egg yolk - 175g
    • Cocoa (powder) - 75g

    Whisk the whites and sugar together. Add the slightly beaten egg yolks and finish off with the sieved cocoa powder.

    Spread over a baking sheet (60x40) and bake at 175°Cfor 18 minutes.

    Cut the sponge into 2x2 cm cubes.

     

  4. Pumpkin ganache

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 300g
    • White chocolate - 200g
    • Mandarin orange zest - 5g
    • Cocoa butter - 10g

    Heat the Les vergers Boiron pumpkin puree with the peel and pour onto the white chocolate. Mix together with the cocoa butter. Pour over the panna cotta.

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées
  5. Coconut PANNA COTTA

    Ingredients

    • Cream 35% fat
    • Gelatin
    • Dessicated coconut

    Heat the cream and add the softened and liquidised gelatine. Add the coconut puree and mix well. Pour into the shot glasses.

  6. Chocolate whipped cream

    Ingredients

    • Cream 35% fat - 1L
    • Sugar - 100g
    • Chocolate 70 % - 175g

    Heat 300 g cream + sugar and pour over the chocolate. Mix to obtain an emulsion. Add the rest of the cream and mix well. Store in the refrigerator for 15 hours.

  7. Assembly

    Place the banana butter half-spheres on the bottom of the shot glasses. Pour the Panna Cotta into the glasses and leave to set in the refrigerator.  Spread the cubed sponge pieces over the Panna Cotta and pour the pumpkin ganache over the panna cotta and chill in the refrigerator or freezer.

  8. Finishing

    Beat the chocolate whipped cream and pipe onto the shot glasses. Decorate with hazelnut and Parisian macaroons

Download this recipe

Download Download